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-   -   34th Q: Heavenly Lemon Peppered Butcher Twined Pork Shoulder Roast H&F [w/ pr0n] (http://www.bbq-brethren.com/forum/showthread.php?t=154601)

This is not your pork! 02-24-2013 02:56 AM

34th Q: Heavenly Lemon Peppered Butcher Twined Pork Shoulder Roast H&F [w/ pr0n]
 
It has been a slow 'Q'ing start into the new year, it's just too cold and inhospitable outside. But what would a Brethren do without pork, one just can stay away for that long...

So here we are with a nice pork shoulder roast of ~ 9.70 lbs, which my wife prepped with lemon pepper and butcher twine.

Yeah, it's cold and snowing

http://i1063.photobucket.com/albums/...ps652aea0f.jpg

In need of a little heat

http://i1063.photobucket.com/albums/...pse8e5ec81.jpg

First instinct is to just stay inside and let it be

http://i1063.photobucket.com/albums/...ps587e9aa2.jpg

But the PORK! And two variations of our 'Essence of Q' sauce without ketchup, one normal, one low carb.

http://i1063.photobucket.com/albums/...ps0de4d2ce.jpg

It took 3H40 @ ~ 350F to reach IT 165F

http://i1063.photobucket.com/albums/...pse1f10edc.jpg

Foiled in apple juice till IT 203F, resting in the cooler, and unfoiling for dinner

http://i1063.photobucket.com/albums/...ps2e548520.jpg

Recrisped @ max. grill in the oven (it looks just perfect, but honestly it could have been a little crispier)

http://i1063.photobucket.com/albums/...ps1220b937.jpg

http://i1063.photobucket.com/albums/...ps43f9c3b2.jpg

http://i1063.photobucket.com/albums/...ps72fcfb45.jpg

http://i1063.photobucket.com/albums/...ps2b959793.jpg

http://i1063.photobucket.com/albums/...psf547349d.jpg

Heavily reduced sauce w/o ketchup and a good touch of smokiness

http://i1063.photobucket.com/albums/...ps3de38247.jpg

And the low carb version for the wife

http://i1063.photobucket.com/albums/...psf948bef7.jpg

Greek Yogurt based Coleslaw without Mayonnaise

http://i1063.photobucket.com/albums/...ps96659366.jpg

And more pork

http://i1063.photobucket.com/albums/...ps3bf21bf1.jpg

The intended end product: Pulled Pork Sandwiches with Emperor Bun

http://i1063.photobucket.com/albums/...psc6aa61a4.jpg

That was an insanely freaking fantastic meal, the smell, the flavor profile, and lemon pepper, this can really get to you! In your mouth, baby! :mrgreen:

AussieTitch 02-24-2013 03:07 AM

What a brilliant post.
I can only think of what that weather is like.
To cook outside in that ,your a gem.
Or a bit stoopid.But that food looks fantastic,

BobM 02-24-2013 03:17 AM

That is a fine looking cook and great pics! :clap:

jamus34 02-24-2013 06:57 AM

Q: Why do you tie the butt if it is only going to end up as PP anyway?

(not trying to be a wiseacre here either...just wondering)

chicagokp 02-24-2013 07:07 AM

34th Q: Heavenly Lemon Peppered Butcher Twined Pork Shoulder Roast H&F [w/ pr0n]
 
Looks great!

charrederhead 02-24-2013 07:12 AM

That wonderful Q is outdone only by that glorious view!

This is not your pork! 02-24-2013 09:19 AM

Quote:

Originally Posted by jamus34 (Post 2380950)
Q: Why do you tie the butt if it is only going to end up as PP anyway?

It's not a butt, but an Austrian Style Pork Shoulder Roast without Bone without Speck. Without tying it looks like a nice piece of meat from one side, but like a meat explosion from the other side. So without twining it will fall apart when put onto the grate, and that resulted in the meat drying out quickly, as previous cooks without twining have shown. It's a nasty trade-off, either maximized surface for bark but in danger of drying out, or a compact piece of meat with less bark but super juicy. Wife decided for the latter...

Wampus 02-24-2013 09:25 AM

Fine post sir! Looks great!!!

HeSmellsLikeSmoke 02-24-2013 09:28 AM

Wonderful looking pork. I would settle for chewing the twine from it.

Bludawg 02-24-2013 09:50 AM

I'm still shivering from looking at the first pic BRRrrrrrrrrrrr. Those samiches look Porktasticily Pork-a-licious. :thumb::thumb:

jamus34 02-24-2013 10:58 AM

Quote:

Originally Posted by This is not your pork! (Post 2381085)
It's not a butt, but an Austrian Style Pork Shoulder Roast without Bone without Speck. Without tying it looks like a nice piece of meat from one side, but like a meat explosion from the other side. So without twining it will fall apart when put onto the grate, and that resulted in the meat drying out quickly, as previous cooks without twining have shown. It's a nasty trade-off, either maximized surface for bark but in danger of drying out, or a compact piece of meat with less bark but super juicy. Wife decided for the latter...

Thanks for the info!

I just recently stepped into a new role at work where I am purchasing raw material for our finished goods production (beef, pork and poultry) and it amazes me how much I have learned in the past 6 months or so. Even beyond some of the cuts the variations from one ethnic group to the next on the prep of the same type of cut can be staggering (and extremely tasty).

Phubar 02-24-2013 11:05 AM

Phabulous!:thumb:

Beef 02-24-2013 11:23 AM

Yum.
Thank you for explaining that cut of meat. Twine makes alot of sense! I am still learning how cuts of meat differ by location.

bluetang 02-24-2013 12:05 PM

Excellence at its best!

Bluesman 02-24-2013 12:08 PM

That looks great. I understand the craziness, I cook in that weather all winter long........


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